Sous Vide Mahi Mahi with Corn Salad Recipe

Sous vide mahi mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Mahi Mahi with Corn Salad you can check out the following.

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Sous Vide Mahi Mahi with Corn Salad

Published: August 6, 2012

By Jason Logsdon

Prep Time: 20 Minutes

Total Time: 30 or up to 60 Minutes

Cooks: 132°F (55.6°C) for 10 to 30 Minutes

Serves: 4

Ingredients for Sous Vide Mahi Mahi with Corn Salad

For the Sous Vide Mahi Mahi

4 mahi mahi portions

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, or more to taste

Salt and pepper

For the Corn Salad

3 cups corn

1/2 pint cherry tomatoes, halved

1 red bell pepper, diced

2 tablespoons fresh basil, chopped

For the Dressing

2 tablespoons lime juice

1 teaspoon ancho chile powder

1 tablespoon olive oil

Salt and pepper

For the Garnishes

1 tablespoon fresh basil

1 lime, quartered

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Cooking Instructions for Sous Vide Mahi Mahi with Corn Salad

For the Sous Vide Mahi Mahi

At least 30 to 60 minutes before serving

Preheat the water bath to 132°F (55.6°C) or 122°F (50°C) for sushi quality if desired.

Salt and pepper each mahi mahi filet and add to the sous vide pouches. Mix together the garlic powder, onion powder, paprika, and cayenne. Sprinkle the spice mixture on top of the fish and seal.

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